This is a light and zesty dish, with a kick of chilli, which compliments the soft flakes of fish and crunchy salad.
Syn free on extra easy and lots of superfree too.
4 tilapia fillets
1 cup of orzo
2 tbsp capers
1 red chilli deseeded
juice of a lemon
handful of basil chopped
1 garlic clove chopped
¼ tsp sweetener
1 tsp balsamic vinegar
2 iceburg leaves
2 handfuls of mixed salad leaves
10 cherry tomatoes
2 inches of cucumber thinly sliced and cut into half moons
4 radishes thinly sliced
half a red pepper thinly sliced
4 spring onions thinly sliced
Cook the orzo as per packet instructions. When cooked drain and run under the cold tap.
Blitz the chilli and garlic in a blender, tip into a bowl and add the lemon juice, sweetener, balsamic vinegar, chopped basil and capers, mix together.
Make up the salad with the mixed salad leaves, tomatoes, cucumber, radishes, peppers and spring onion, pile it all in the iceburg leaves.
Spray a frying pan with extra virgin olive oil frylight and fry the tilapia for 2 minutes on each side.
Serve everything up and drizzle over the dressing.